Braised chilli mushrooms with crispy tofu and greens
( SERVES 4 )

Viva 30/5/2012

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Amanda Laird

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¼ cup	Olive oil, plus 3 Tbsp extra
½ cup	White wine
2	Tomatoes, peeled and diced
2 tsp	Brown sugar
1 tbsp	Balsamic vinegar
2	Bay leaves
2 cloves	Garlic, finely sliced
400 g	Mushrooms, button or Swiss brown - or use a combination including oyster and morel, some sliced and some left whole
1 tsp	Chilli, finely chopped
2 tbsp	Creme fraiche
1 to taste	Salt & freshly ground pepper
300 g	Tofu - firm, sliced

Simmer the olive oil, wine, tomatoes, brown sugar and balsamic with the bay leaves and garlic for 5 minutes.
Add the mushrooms and continue cooking for a further 10 minutes. Remove the mushrooms and keep warm.
Increase the heat, add the chilli and creme fraiche then bring the sauce to a boil. Let reduce for 5 minutes then season and pour over the mushrooms.
Heat a pan and add the second measure of olive oil. When hot, add the slices of tofu and cook until golden and crispy.
Serve the saucy mushrooms with tofu, steamed greens and rice on the side.